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Seasoned asparagus frittata

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    Seasoned asparagus frittata Gluten Free Low Sodium

    Be a smarty – eat your eggs! Eggs are rich in choline, a mineral that may promote memory and your ability to learn.


    2 large eggs, egg whites only
    2 large eggs
    1/2 teaspoon dried dill
    1 tablespoon 2% milk
    1 1/2 tablespoons canola oil
    12 asparagus spears, cut on a diagonal into 1-inch pieces
    2 tablespoons chopped fresh chives
    1 tablespoon chopped fresh tarragon
    *optional: smoked gouda cheese


    1. Separate the whites from the yolks of 2 large eggs and pour the whites only into a small mixing bowl. Then crack 2 whole eggs (whites and yolks) into the mixing bowl. Add the dill and milk. Beat with a fork until well-blended.
    2. In a medium skillet, heat oil over medium-high heat. Once oil is heated, add egg mixture (made in step 1), asparagus, chives and tarragon. Cook for 3 to 5 minutes, until egg mixture is mostly set. Cut the frittata in half, flip each half and cook for another 2 to 4 minutes.
    3. Remove frittata halves from skillet, garnish with gouda cheese* and serve warm.

    Makes 2 servings

    Recipe contains: eggs, milk

    Carb choices per serving: 0

    *Option not included in nutrition facts.


    Substitute your favorite cheese* in this recipe or go without if you’re trying to cut back on calories, fat or sodium.

    Nutrition Facts